Veg pulao with coconut milk

Ingredients

• 2 1/2 cup Basmati
• 2 Onions
• 2 Big Tomatoes
• 15-20 Beans
• 2-3 Carrots
• 1 1/2 cup Cauliflower
• 1 cup Peas
• 1 tbsp Mint leaves
• 1 tbsp Coriander leaves
• 1/3 cup Oil
• 2 Bay leaves
• 1 inch Cinnamon stick
• 4 Cloves
• 1 1/2 tsp Kasuri methi
• 3 Marathi Moggu
• 1 Star Anise
• 3 Cardamom
• 1 1/2 cup Coconut milk
• Salt to taste
• 20-22 Green Chilies
• 1 hand full of Mint leaves
• 1 hand full of coriander leaves
• 1 inch cinnamon stick
• 6 Cloves
• 1/2 tsp Peppercorn
• 1/4 tsp Turmeric powder
• 2 tbsp Dhania powder
• 1/2 medium sized Onion
• 4 tbsp Ginger Garlic paste

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Preparation

• First wash and soak the Basmati rice for 10 to 15 minutes.
• Take a pressure cooker or deep pan. Add oil and when it is hot add Bay leaves, Cinnamon stick, Cloves, Kasuri methi, Marathi Moggu, Star Anise and Cardamom.
• After a minute or so add onion and sauté for 3 minutes. Then put all the vegetables and 1 tsp salt. Cook for 6 minutes.
• Add tomatoes and cook them till they are mushy or pulpy. Then put the paste that was prepared earlier and mix well.
• Cover and cook on simmer till oil separates. Add coconut milk and 2 cups of water required for the rice to be cooked.
• When the contents come to a boil. Taste the liquid and add salt if required. Now add rice, mint leaves and coriander leaves. Close the lid and cook till you hear 1 whistle if your using a pressure cooker. If you are using a deep pan then cook till most of the water dries up.
• You will know the rice is done when you press a grain between your thumb and index finger and it squishes completely. And you are done! Serve piping hot with tomato,carrot, onion and cucumber raita.